Traditional Mooncakes

Ingredients:
150g Top flour
500g Lotus Paste
100g Melon Seeds (Optional)
95g golden syrup
28g Olive oil
1 tsp alkaline water

Directions:

1. In a bowl, mix golden syrup, olive oil & alkaline water well.
2. Then sieve in the flour, using the spatula to combine all together.  Knead into a dough & cover with film wrap, set aside for 40 mins.
3. In another bowl, mix the lotus paste & melon seeds.  Roll the paste (100g each) into a shape of a ball & set aside.
4. Preheat oven to 180 deg C.  Prepare the egg wash, whisk the egg yolk with 1 tbsp of milk & sift through a fine sieve.
5. Divide the dough into 40g equal portions.  Roll each portion into a thin disc  Place the lotus paste ball in the middle of the dough & wrap.  Flour a little on the dough, place the mooncake into the mould.  Lightly press the mould handle, then remove the mooncake from the mould.
6. Transfer the mooncake onto a lined baking tray.  Repeat this step to finish the remaining dough & lotus paste.
7. Spray some water onto the mooncake & bake in the preheated oven for about 10 mins.
8. Remove the mooncake & set to cool for about 10 mins then brush the mooncakes with egg wash & continue to bake another 3-5 mins or until the pastry turns golden brown.
9. Remove from the oven & let cool on a wire rack.  Store in an air-tight container.  The pastry will become soft & shiny in one or two days.